In the east Indian state of Odisha, lentil stew is an everyday staple. This version, fragrant with fresh coconut and sweetened with long-simmered sweet potato, is based on one prepared at the Jagannath Temple in Puri, Odisha.
Ingredients
1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
1 tsp. ground turmeric
1 carrot, cut into 1" pieces
1 plum tomato, minced
1 small Japanese eggplant, peeled and cut into 1" pieces
1 small sweet potato, peeled and cut into 1" pieces
1 small Yukon Gold potato, peeled and cut into 1" pieces
(1) 2 1⁄2" pieces ginger, peeled and mashed into a paste
1⁄2 small daikon radish, peeled and cut into 1" pieces
Kosher salt, to taste
1 cup fresh or frozen grated coconut
3 tbsp. sugar
1 tsp. asafoetida
1 drumstick, trimmed and cut into 2" pieces
1⁄4 cup ghee
1 1⁄2 tsp. cumin seeds
1 small green Thai chile or 1⁄2 serrano, halved
Method* Bring dal and 8 cups water to a boil in a 6–qt. saucepan.
* Reduce heat to medium; stir in turmeric, carrot, tomato, eggplant, potatoes, ginger, daikon, and salt; cook until dal is mushy, about 45 minutes.
* Stir in coconut, sugar, asafoetida, and drumstick; cook until drumstick is tender, 20–25 minutes.
* Melt ghee in an 8" skillet over medium-high; cook cumin seeds and chile until seeds pop, 1–2 minutes; stir into stew.